Grilled Miso Fish Fillets

6 servings
  • 2 pounds halibut steaks, about 1-inch thick (to be cut into 6-ounce serving
  • portions)
  • Miso Marinade:
  • 1/2 cup sweet white miso (shiro miso)
  • 1/3 cup sweetened rice wine (mirin)
  • 1 1/2 tablespoons minced fresh ginger
  • 2 tablespoons minced scallion greens
  • Rinse the fish steaks under cold, running water and drain thoroughly in a colander. Cut the steaks into six pieces and place in a bowl.

  • Add the Miso Marinade to the fish steaks and toss lightly to coat the fish steaks. Cover with plastic wrap, and refrigerate. Let marinate for at least 1 hour, or for several hours.

  • Prepare a medium-hot fire for grilling and place the grill about 3 inches above the coals. Remove the fish from the Miso Marinade, spreading the Marinade with your hands so that there is a light coating. Arrange the fish steaks on the grill and cook about 5 to 6 minutes on each side, or until the flesh is opaque all the way through. Alternatively you may broil the fish about 7-9 minutes on each side, or until the fish flakes when prodded with a knife. The miso glaze should bubble and brown at the edges. Remove and serve with steamed rice and stir-fried or steamed vegetables.

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